estimate your profit

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step2

Profit Per Meal

Servings

×

Profit Per Serving

=

Profit Per Meal

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step3

Profit Per Day

Meals Per Day

×

Profit Per Meal

=

Profit Per Day

Gross Margin

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients

Weight

Measure

Instructions

cooked penne pasta, drained

5lb.

19 cups

black beans, canned, rinsed, drained

2lb.

1 qt.

green and red bell pepper, diced

1lb.

1 qt.

frozen whole kernel corn, thawed

12oz.

2 cups

green onion, sliced

4oz.

2 cups

1. In a large bowl toss together pasta, beans, vegetables and scallions.

Pace® Chunky Salsa- Medium

3 cups

Jalapeños are king when it comes to Pace® salsa. Whether you're using it to dip or in your favorite dip recipe, the big chunks of crisp onions and hand-picked jalapeños are sure to add a delicious kick to your eating experience each and every time.

reduced fat ranch dressing

2 cups

cilantro, minced

2oz.

1 cups

2. In a bowl mix Salsa, dressing and cilantro. Pour over pasta-vegetable mixture and toss gently to coat thoroughly.

reduced fat Cheddar cheese, shredded

12oz.

3 cups

3. Stir in cheese. Cover.

CCP: Refrigerate below 40°F. at least 2 hours before serving.

cilantro, leaves

48 ea.

4. To Serve: Using a #4 scoop, portion 1 cup salad into a salad bowl. Garnish top with cilantro leaves.

Ingredients

Weight

Measure

cooked penne pasta

4.5lb.

19 cups

black beans

2lb.

1 qt.

green and red bell pepper

1.25lb.

1 qt.

frozen whole kernel corn

12oz.

2 cups

green onion

4oz.

2 cups

Pace® Chunky Salsa- Medium

3&nbspcups

reduced fat ranch dressing

2 cups

cilantro

2oz.

1 cups

reduced fat Cheddar cheese

12oz.

3 cups

cilantro

48 ea.

Instructions

1. In a large bowl toss together pasta, beans, vegetables and scallions.

2. In a bowl mix Salsa, dressing and cilantro. Pour over pasta-vegetable mixture and toss gently to coat thoroughly.

3. Stir in cheese. Cover.

CCP: Refrigerate below 40°F. at least 2 hours before serving.

4. To Serve: Using a #4 scoop, portion 1 cup salad into a salad bowl. Garnish top with cilantro leaves.